Advertisements

Preparation

Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderate heat, stirring occasionally, until softened, about 2 minutes. Add wine and boil until most of liquid is evaporated, about 3 minutes. Set aside.

Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 3 or 4 batches, turning over once, until golden and just cooked through, about 2 minutes per batch. Transfer as cooked to a platter and keep warm, loosely covered with foil.

Menus & Tags

Tags:

Recent Reviews

Delicious! I have made this dish many times and love it! The flavor of tarragon really shine through.

robertmegan from California /

Flag if Inappropriate

Cook the chicken first, remove and keep warm, then make the sauce in the same pan. We liked this sauce very much, will try to increase by at least a third the next time.

fcrosson /

Flag if Inappropriate

This recipe is
simply delicious.
My husband, who
NEVER raves about
food, flipped over
it. Of course, I
substituted Smart
Balance for butter,
and I had to use
dried tarragon and
parsley because we
had it handy, but
this was THE BEST
chicken cutlet
recipe I ever tried
and will make it
again and again.

elissa8510 from Cary, NC via NYC /

Flag if Inappropriate

for chicken we cut
up a small fryer and
used boneless
breasts, pounded to
half thickness.
followed smart
advice to add garlic
and prepare sauce in
same pan as chicken.
after sauce was
done, we poured out
and reheated chicken
quickly. served with
steamed asparagus
and cherry tomato.
nice easy, elegant
meal!

tjenlee from seattle, wa /

Flag if Inappropriate

Good and simple - you'll get more flavor if you
saute the chicken until golden, remove it, and
make the sauce in the same pan. Add a little
garlic with the shallots, and it will be lovely.